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Protein - an important component of the cheese making products
Tetereva L.I., Tetereva L.I.
Existing range of the dairy butter
Vyshemirskii F.A., Topnikova E.V., Vyshemirskiy F.A., Topnikova, E.V.
Low fat butter Yakutskii haiah
Efimova A.A., Stepanov K.M., Efimova A.A., Stepanov К.М.
Effects of the Russian melting salts on the processed cheese quality
Sokolova N.Y., Sokolova N.Y.
Products of butter making in the light of scienceabout healthy nutrition
Frants A.V., Dunaev A.V., Karavaeva E.Y., Vyshemirskii F.A., Dunaev A.V., Karavaeva E.Y.
Impacts of functional food supplements on quality of spreads used for sandwiches
Karavaeva E.Y., Vyshemirskii F.A., Dunaev A.V., Pirogova E.N.
Products of butter making in thelight of science about healthynutrition
Vyshemirskiy F.A., Dunaev A.V., Karavaeva E.Y., Vyshemirskii F.A., Dunaev A.V., Karavaeva E.Y.
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